In winter many of us are happy to take a bit more time preparing meals – chopping stuff to pop into the slow cooker to enjoy later; cooking down a sulfurous pile of onions to a sweet tangle of deliciousness. But Spring, well it is the shape of things to come, with gardens to be pottered in, hills to be climbed, miles to be run (the first only for me!). After a cooped up winter we just want to be outside, not inside reducing a heavy sauce or tending to a stovetop stew. So even though the temperature is not yet playing ball, I am just going to pretend it is warm, willing on the thermometer with spring-fresh meals like this. Continue reading
No apologies for another lentil recipe in such quick succession. It’s the blinkin’ weather, I’m afraid. We really should be flirting outrageously with the new season’s produce, but since none of them are up for it – being under the snow and all – we are still indulging in stews, roasts, crumbles and other wintry fare.
No matter. It’s a great excuse to eat potatoes. And spicy potatoes at that. Thinnish coins of scrubbed new potatoes; little hash-style cubes of plump, regal eggplant; hearty, toothsome obsidian-black lentils. All sizzled up in a heady fug of Indian spicing. Although I am still a bit cross that someone ordered a double winter, Asian comfort food provides needed warmth and welcome spice. Continue reading
Until yesterday this post was going to be the usual recipe with some nutrition facts thrown in. But today’s BBC headline story, “Processed Meat Early Death Link,” has rather shifted my focus. I won’t dwell too long on this issue (by my definition at least), but as many of you – including myself – eat some meat, the most recent large-scale research findings may prick up your ears. Continue reading
If you don’t know what a shawarma is, this recipe will not particularly surprise. But, if you know shawarma, you could be forgiven for uttering a popular acronymed Anglo-Saxon epithet beginning with W and ending with F. If you are from the Levant, you will no doubt be thinking an equivalent in Arabic or Turkish. Just perhaps not as rude. Continue reading
By all rights we should be getting well and truly tired of soup. In fact I have a friend who swears off the stuff after St Patrick’s Day, opting for salads and wraps, even if the mercury is mired in single digits and sleety rain. But I’m not quite ready to give up my comfort blanket of warmed and blended vegetables, pulses and herbs just yet. Continue reading
I can’t really remember the first time I had hummus. Being raised in a Deep South commuter town, whose main highway was hemmed in with strip malls, Burger Kings and Dairy Queens, I seriously doubt it was there. We did have - and it is still there today – a lone Greek restaurant, but I only ever remember the ubiquitous but very pleasant Greek salad, with its starchy ‘garnish’ of yogurty potato salad as a sop to American tastes. But hummus? I don’t think so. This was the era of aerobics and low fat after all. If I had been more adventurous, and less figure-conscious, I would no doubt have found the hummus and been hooked from the get go. Restaurant hummus is always far superior to that we can make at home. Or, so I thought. Continue reading
Some folk are just too cool for words. Although not seeming to actively pursue perfection – that would be incredibly UNcool, their every move thrums with beta-test brilliance. Pile of pre-Man Booker/Pulitzer prize short-listers: check . Tickets to the next big thing in live music: check. The predicted must-paint colour: check (emerald green, apparently). All of this effortless, osmosified, probably genetic.
I was never that girl. And truthfully it doesn’t bother me. I’ve always, unfathomably, been comfortable in my own skin. Still am. I blame my parents But I secretly hate to be left sitting on the curb when it comes to food and food trends. Just not for the reasons you may think. Continue reading
I was almost going to call this A Nearly Store Cupboard Shakshuka, but I realised that might be a tad presumptuous. I have had plenty of times in my life when the cupboards contained barely a tin of soup, let alone the fixings for a whole meal, so I can’t assume that the likes of marinated artichoke hearts are going to be sitting idle in your pantry. Tinned tomatoes, I hope, but perhaps not the ‘chokes or the roasted peppers. The point is that these aren’t fresh, and you don’t have to do anything but chop them and thrown them in the sauce. And they are optional anyway. So it’s just plain old Easy Shakshuka. I digress… Continue reading
I had hoped to come up with something profound to say on the subject du jour: New Year, New You. I might have gone on about fresh starts, turning over new leaves (leafs?), spring cleaning your diet/life/soul/refrigerator (maybe I should do the latter, if only as a good incentive to actually do it). But, to be honest, I am assuming that most of you are sorted for that stuff. And to be doubly honest, I hold no expertise in any of that. Continue reading
Growing up in the Deep South, peanuts and peanutty foods were part of my scenery, rather like chips are here in Scotland, or good bread is in France. At its most basic is the peanut butter and jelly sandwich: always on white bread and usually with wobbly Concord grape jelly oozing out of the sides. This sandwich is an everyman food that literally everyone, whether rich or poor, black or white, Democrat or Republican, is happy to eat. A good honest sandwich. Real sweet-tooths might sub the jelly for marshmallow Fluff (the Fluffernutter), but neither is anything without a solid slather of peanut butter. Continue reading